Executive Chef – Bogor

Job Description

Tasks and Responsibilities :

• The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes
• Standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Plan and price menus
• Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen
• The executive chef may cook selected items or for select occasions
• The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
• The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline and performance reviews

Requirements :

• Experience: Previous experience with food and labour cost control, menu development and pricing and development of culinary team preferred.
• Education: The ideal candidate will possess at a minimum a 3 year diploma in Food Production Management or other related culinary degree with eight or more years of industry and culinary management experience.